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Cozy Chicken Enchilada Soup

A comforting and hearty dish made with tender chicken, black beans, and vibrant spices in a creamy broth, perfect for family dinners on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 3 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Spices and Seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
Optional Toppings
  • 1 cup shredded cheese optional
  • Sour cream for garnish
  • Cilantro for garnish

Method
 

Preparation
  1. Start by gathering all your ingredients. Chop the onion and mince the garlic.
Sauté the Aromatics
  1. In a large pot over medium heat, add a drizzle of oil. Once heated, add the chopped onion and sauté until softened, about 5 minutes.
  2. Toss in the minced garlic and continue to cook for an additional 1 minute until fragrant.
Mix in the Spices
  1. Stir in the chili powder and cumin, letting them toast for a minute to awaken their flavors.
Combine the Ingredients
  1. Pour in the canned black beans, corn, diced tomatoes with green chilies, and shredded chicken.
  2. Add the chicken broth and season with salt and pepper. Stir to combine.
Simmer
  1. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for around 15 to 20 minutes.
Garnish and Serve
  1. Once the soup is heated through, ladle it into bowls and top with shredded cheese, sour cream, or fresh cilantro if desired.
  2. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Reheat gently in the microwave or on the stove, adding a splash of chicken broth if necessary.